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Parsnip Risotto with Mascarpone & Sage

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Parsnip Risotto

Parsnips are a vegetable that doesn’t receive much love, but I love them.  While I have no time at all for Brussels Sprouts (ick!!) parsnips have long been a vegetable I adore.  I remember the first time I had parsnips, I was about 8 years old, and we were visiting my aunt and uncle for lunch, and on our plate was an orange white mash consisting of carrot and parsnips.  I had no idea what parsnips were back then, but on first taste I fell in love with parsnips, and have loved them since then.  I still love carrot and parsnip mash to this day (**note to self to share my carrot and parsnip mash recipe**).  It always reminds me of that day.

As much as I love parsnips, and as much as I love risotto, I had never actually thought of combining the two. So, when I came across Alice Hart’s Parsnip, Sage and Mascarpone Risotto in her [amazon_link id=”0762778970″ target=”_blank” ]Vegetarian: A Delicious Celebration of Fresh Ingredients[/amazon_link], I just had to give it a try.

To Alice’s recipe I added baby spinach, because I felt the Parsnip Risotto looked a bit anemic otherwise, in it’s pale creaminess.  I was also worried that the parsnip would be a bit overwhelming.  I needn’t have worried though, because the coarsely grated parsnip was nutty and lovely, and not in the least bit overwhelming in flavour. That being said though, for a main meal I do feel the parsnip risotto needs something to give it a little extra dimension.  I think next time I might try it with some toasted pinenuts or oven roasted portobello mushrooms on top.

Are you a lover or hater of parsnips?  What are your favourite parsnip dishes?

Alice Hart's Vegetarian Parsnip Risotto Recipe

 

Parsnip Risotto

5 from 2 votes
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Parsnip Risotto with Mascarpone & Sage

Recipe adapted from Vegetarian: A Delicious Celebration of Fresh Ingredients

Servings 4
Author Delicious Everyday

Ingredients

  • 1 litre of vegetable stock
  • 40 g of butter
  • 1 medium onion finely chopped
  • 2 large or 3 medium parsnips peeled and coarsely grated
  • 6 leaves sage finely shredded
  • 250 g of arborio rice
  • 250 ml of white wine
  • 2 tablespoons of mascarpone plus extra to serve
  • 60 g of parmesan cheese grated
  • 150 g of baby spinach

Instructions

  1. Start by placing the vegetable stock in a saucepan. Bring to a simmer and then reduce heat to low to keep warm.
  2. In a large pot, melt the butter over a medium heat and add the onion, parsnips and sage and cook for 5 minutes, until the onion is softened but not coloured.
  3. Add the rice and stir well to coat before cooking for a few minutes until they begin to turn translucent.
  4. Add the white wine (I used a wooded chardonnay) and cook until the wine has all but evaporated.
  5. Use a ladle to add a spoonful of stock to the risotto and stir until the stock almost disappears before adding the next ladle of stock. Continue until all of the stock is used, or the rice is plump but retains a bit of bite.
  6. Remove the risotto from the heat and add the grated parmesan, baby spinach and mascarpone and stir to combine. Cover with a lid and set aside for 5 minutes.
  7. Serve with extra mascarpone and fried or fresh sage leaves.

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Comments

  2. I love parsnips, but I agree they are often ignored 🙁

    Your Parsnip Risotto With Sage and Mascarpone looks divine. Mascarpone is so creamy, it must make a fabulout risotto… Combined with the lovely parsnips and some crispy sage, it’s perfect!

    Reply

  3. I was just wondering whether this recipe could be made in a pressure cooker/multi cooker. I have the Newave multi cooker and would love to try it in there. Would I need to alter the recipe for it to work do you think? Also could I use oil in place of the butter? How much would you suggest if I can?
    Thanks for a delicious looking recipe 🙂

    Reply

    • Hi Heather,

      It’s funny you mention the Newwave Multi Cooker because I own one myself, and yes, you can make this in the multicooker. And you shouldn’t need to alter the recipe at all.

      I hope you enjoy it 😀

      Reply

  6. I love parsnips AND brussel sprouts too. I only tried them about a year ago, though. Still, I love the way they tasted in soups and after roasting….
    The risotto looks + sounds marvelous.

    Reply

  8. The flavors in this risotto seem very earthy. I have eaten risotto only once before but found it rather bland. I think your looks super and creamy.

    Reply

  10. I actually only tried parsnips last year! and yep, definitely a fan 🙂 I would have to say I love them most roasted into chips, but the parsnip cake I made was also delicious, such a versatile veg! Never thought to put it in a risotto though, it just keeps on surprising me.

    Reply

  11. Jennifer,
    So interesting. I would never think of parsnips in risotto, but I bet it is delish! I am a parsnip fan and have only roasted them in big pieces or thin like chips. Always good.
    Happy New Year!
    -E

    Reply

  12. I never cook parsnips apart from with a roast at Christmas, and every year I say how much I like them and that I should use them more! Now I have no excuse – this risotto looks lovely and cooked to creamy perfection 🙂

    Reply

  14. risotto has always been one of my favorite dishes, I always make it with mushrooms but I never thought about adding mascarpone and parsnip, sounds fantastic!

    Reply

  15. I love parsnips, never had them in a risotto, it does sound delicious. Parsnips roasted with parmesan cheese and carrot and parsnips mash… favourite.

    Reply

  16. Haha Im the same with brussel sprouts, Im learnign to tolerate them but I wouldnt cook them really. Love parsnips though, we dont eat them enough but they’re so tasty 🙂 love the sound of them in a risotto! Perfect with the mascarpone too!

    Reply

  18. I love parsnips!! My fav ways to eat them are roasted with some rosemary or treated like a mashed potato and creamed with butter and cream until light and fluffy. Love the idea of the risotto though!
    Thanks for stopping by and saying hello,
    take care..

    Reply

  19. You know, I don’t cook much with Parsnips.. But I should. Your risotto looks very season appropriate and warming. I feel like there’s little vegetarians can do with sage, but it looks nice here. i do love sage too, esp in butternut quash ravioli for example… I also appreciate how honest and forthcoming you are about the dishes you make. 🙂

    Reply

    • It was delicious Anna, but I felt it needed something else to take it to the next level. I will definitely make it again, and perhaps try adding some roasted nuts.

      Reply

  23. sounds delicious, i love parsnips too. I cooked my dad roast chicken with roast parsnips a while back and he was so pleased, apparently a parsnip lover from way back – funny because we never had them growing up.

    Reply

  24. Good idea on putting spinach through this dish. I really works. It’s funny, I never really cook with them unless it’s with roasted vegetables or a soup. I really love the earthy flavour!

    Reply

  25. I love parsnips! I make a bechamel sauce out of them and bake it up with pasta. Love the flavors in this risotto, bookmarking this one for sure!

    Reply

  26. I love parsnips!!! And even adore Brussels sprouts too 🙂 I like my parsnips simply roasted until caramelised and delicious, but loving your idea of adding them to risotto, especially with the mascarpone and sage! Yum.

    Reply

  27. I looove a risotto, and yours looks perfectly creamy. Mascarpone is the best ever thing to use! I’m really curious to try parsnip in a risotto now, thank you for sharing!

    Reply

  30. Oh this looks rather nice! I can’t say I like parsnip but I don’t think I’ve ever eaten it in a particularly palatable way either 😐 I don’t even know if it’s the flavour or texture that puts me off but I can see the marscapone toning the flavour down for me nicely 😀

    Reply

    • Grating is a great way to quickly and easily cook vegetables. Quite a lot of the grated parsnip sort of melted as the risotto cooked, which was really lovely and contributed to the creaminess of the dish. 🙂

      Reply

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